It was a full house at Nobu restaurant at Nobu Hotel last March 25, and the big (paying) attendance came as no surprise. Chef Nobu Matsuhisa himself was in the house, talking to diners and was on top of the team he flew in to prepare the special six-course Omakase dinner, the Art of Omakase.
The Art of Omakase at the Nobu Hotel at City of Dreams was a rare chance for Chef Nobu to revisit Manila; the last time he was in the city was five years ago. More important it was a rare chance for Metro Manila diners and gourmets to taste the Japanese fusion cuisine that this celebrity chef has introduced to the world: a cuisine that harmonizes the use of fresh ingredients with the Nobu style of cooking (“from the heart”), and interestingly, to win over a global palate. That he’s been able to tap into the taste biases of nationalities across the globe was no mean feat; there are now over 50 Nobu restaurants worldwide.
The specially curated six-course Art of Omakase dinner started with appetizer gift from the chef, Zensai Nori Tacos of avocado and caviar. The mildness and the soft texture of the avocado complemented the caviar.
First course is Nobu Sashimi Selection: Shima Aji Jalapeño set in yuzu soy sauce with jalapeño on top and a cilantro; Hirame Tiradito, a white fish lapu lapu from South Korea with Peruvian chili paste, soy salt, set in a blend of yuzu lemon juice. Sawara New Style, a Spanish Mackerel set in yuzu soy sauce with baton chives and ginger set in a blend of yuzu soy sauce with seared hot sesame and extra virgin olive oil. Right with this first course, the diner experienced the flavors set in very subtle harmony—the cilantro, the lemon juice, the ginger and such served as barely-there backdrop to the fresh ingredients.
Nobu Chef Selection Sushi
Second course is Nobu Chef Selection Sushi: uni with Nikiri Sushi Cup, wagyu with ponzu, otoro with yuzu miso with caviar on top, the Ama Ebi Dried Miso or sweet shrimp in dry miso, and Kinmedai or golden eye snapper in Matsuhisa style. Early on, the diner realized how Chef Nobu was able to put the sushi into the mainstream global palate—he made it so accessible (fresh uni, sweet shrimp, snapper), yet most innovative.
Green Papaya Dry Miso with Lobster
Third course is Green Papaya Dry Miso with Lobster. It is set in yuzu truffle dressing, topped with some parmesan cheese and kizami yuba. The cheese, the truffle made for such memorable combination.
Chilean Sea Bass in Jalapeno Miso
Fourth course is Chilean Sea Bass in Jalapeño Miso with Lobster. On the side is a crispy eggplant. The sea bass tasted fresh, its flavor palpable through the miso and alongside the lobster.
Wagyu Beef in shiitake millefeuille
Fifth course is Wagyu Beef in shiitake millefeuille, seasonal vegetables in wasabi pepper sauce. This was succulent and tasteful.
Matcha Coconut
Sixth course is Matcha Coconut: Coconut dacquoise, matcha ice cream and coconut mascarpone.
It was a rare experience indeed, meant to be a lasting memory of the palate.
